Tag Archives: vegetables

“This shop is part of a social shopper marketing insight campaign with Weave Made Media® and DreamWorks, but all my opinions are my own. #weavemade #VeggieTalesfun http://my-disclosur.es/RgFrEH

A while back a dear friend recommended to me a new show the her kids were watching, fun, entertain, and full of great values and lessons of faith.
Of course I was very intrigue and we went directly home that day just to watch the new show.
And let me tell you VeggieTales is not only fun but it is also full of great lessons for my kids, a great understanding of values of faith and a huge deference from others shows too all the snappy songs but you can see how they learn more and more everyday and share with there friends a new way to see the challenges of growing up.

The best news we have this week was to know the now we can have our own VeggieTales at home, and you too, you can fun this funny and amazing characters at your local Walmart and that was exactly what we did.

VeggieTales has been making great songs and shows for years, but now it is time to bring the stories that you love to life with their toys. Your kids will be able to sing and play all day long with the toys available at Walmart.

This was a total adventure definitely going shopping with my girls is really fun. We enter the store and as all of you know it is a BIG store, so we play a game and of course the price was an adorable VeggieTales toy of their choice.

We start our game very easy, first we count the aisle, then we read the list in the aisle and last we look for the toys with the picture I show to the girls, as a good VeggieTales always said, togethers is always easy and better to find the solution, so we play until we find the toys.

My girls were so happy and my little daughter, which “won” the game, was so exited to choose the new addition to the family.

Her favorite caracter is Larry, a good friend and companion to all her adventures and share with her friends the good lessons she is learning thanks to the VeggieTales.

I really encourage you to start this adventure with your kids, go and take home one of this amazing friends and watch with your kids the adventures of the VeggieTales, a fun way to learn.

Take the shows that your kids love from the TV to the home with VeggieTales toys! Share how your kids play with their new friendly veggie. Whether it is during a long car ride or right before bedtime VeggieTales are always there to get your kiddos in the right mindset.

It’s a great honor for me to participate this week as we celebrate a great woman and inspiration for us Julia Child.She and her zest for life, left us an incredible culinary legacy.His great ispiracion French food that led to devote the rest of his life to a culinary career muchosde inspired us to be great cooks. This week at #SundaySupper we are celebrating her 100 years and not for the fact that she is no longer with us keeps us from celebrate in style.For those who had the pleasure to meet her and work with her is definitely a very special day for all of us that we have the videos and books has been an amazing school.A great woman, wife, feisty and full of desire to succeed and transmit everything that she’s passionate, food. Celebrate with us in this day and enjoy delicious recipes inspired by a great woman Julia Child.

INGREDIENTS

1 lb eggplant

1 lb zucchini

1 tsp salt

7 Tb olive oil, more if needed

1/2 lb (about 1 1/2 cups) thinly sliced yellow onions

2 slice green peppers (about 1 cup)

2 cloves mashed garlic

1 lb ripe red tomatoes peeled, seeded, and juiced

3 Tb minced parsley

Salt and pepper to taste

DIRECTIONS

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly ans cook uncovered for about 15 minutes more,basting a spoonful or two of flavored olive oil. Be careful of your heat, do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

This recipe make 6 to 8 serving.

If this recipe just make you drool here is a list of more recipes, the this incredible family make to celebrate this great day.

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

I consider this type of meat one of the most versatile in the kitchen.
Fast to cook and can be include in almost any dish.
Roasted, grilled, in soups, etc., is always delicious.
This recipe is incredibly delicious and very easy to make, is prepared with ingredients that usually we have on hand.
If you have trouble getting your kids to eat vegetables, this recipe will help you to consume more often. We must be practical in the kitchen and this kind of recipes are ideal.
Enjoy it.

In a hot skillet place the oil, add onion, yellow pepper and cook for 3 minutes.
Add chicken and mushrooms, mix the Worcestershire sauce and ketchup with rice vinegar and stir in the preparation.
Let cook for 10 minutes.
Add the broccoli and mix, add water and cover the pan, allowing it to cook for 7 more minutes, add salt and pepper to taste.
Finally mix the cornstarch with water, add to mixture and is ready.

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I highly recommend the following steps to be taken before freezing vegetables such as broccoli, cauliflower, carrots and zucchini.

1. Cut off the vegetables in the same size.
2. Cook for one minute in salted boiling water.
3. Move the vegetables to a bowl filled with ice cold water, this stops the cooking immediately.
4. Place on paper towels to remove as much water as possible.
5. Spread on a tray and place in the freezer for half an hour.
6. Store in plastic bags and freeze completely.